Vegan Gluten Free Taco Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
For the taco filling
- ½ lb ground beef (80/20)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 2 tbsp water
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- ½ cup sour cream
Can be omittedsour cream
- ½ cup pico de gallo or fresh salsa
- 1 medium avocado, diced
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Pierce each potato several times with a fork, rub with 1 tbsp of the olive oil, and sprinkle with the 1/2 tsp salt. Place directly on the foil-lined baking sheet and bake for 45–50 minutes, until a fork slides into the center with no resistance.
- 2
Remove the potatoes from the oven and let them sit for 5 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato all around. Reserve the scooped flesh for another use.
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